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Cheesecakes with Raspberry Hearts

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What's better than digging into a slice of cheesecake? That's easy -- eating the whole thing! Give each guest a tiny version of the classic creamy, graham cracker-crusted treat. These cakes manage to trump the original, thanks to whimsical hearts made from raspberry puree.

Directions

Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Stir together crackers, butter, and 3 tablespoons sugar; press 1 tablespoon into bottom of each cup. Bake until set and beginning to color at edges, about 10 minutes. Transfer tins to rack to cool.

Puree raspberries in a food processor until smooth, about 30 seconds. Press through a fine sieve; discard solids. Whisk in 2 tablespoons sugar.

With mixer on medium-high, beat cream cheese until fluffy. On low, add remaining 1 1/2 cups sugar in a slow stream. Mix in salt and vanilla until well combined. Add eggs, one at a time, beating until just combined after each (do not overmix) and scraping bowl.

Spoon 3 tablespoons filling over crust in each cup. Drop 2 dots of raspberry puree about 1 inch apart in cupcake. Drag the tip of a toothpick or wooden skewer down through centers of dots to create a heart.

These were delicious. I had to bake them in two separate batches bc I only have one roasting pan and only one would fit in my oven at a time. The hearts took a tiny bit of practice, but by my 5th one, I got the hang of it.

These were great. I, too, had difficulty with the hearts but I think I put too much puree on each one. Next time I'll just "dab" as instructed. I made it gluten-free by using gluten-free graham cracker crumbs. Yummy!

I made this recipe for my daughter's bridal shower and I followed it exactly and they turned out perfect! I had trouble with the heart design, so I just swirled the puree around and they still looked pretty! So delicious!